Honey Hush Puppies

A hush puppy with the perfect moistness and fluffiness!  Seasoned to perfection and kicked up a notch with just the right amount of jalapeno heat!

INGREDIENTS

1 pkg. (5.28 oz.) Honey Girl Hot Water Cornbread Mix

1/4 teaspoon baking powder

1/4 teaspoon salt (optional)

1 teaspoon lemon pepper (optional)

1 teaspoon Morton Nature's Seasons (optional)

1/2 cup finely chopped onion

2 tablespoons finely chopped jalapeno pepper

     (optional)

1 egg, beaten

1/2 cup buttermilk

DIRECTIONS

Use your choice of utensil for deep frying (i.e., skillet, heavy pot, deep fryer).  Fill utensil with enough oil for deep frying.  Heat oil while preparing hush puppy mixture.

In large mixing bowl, mix together Honey Girl Hot Water Cornbread Mix, baking powder, salt, lemon pepper, and Morton Nature's Seasons.  Add chopped onion and jalapeno pepper to dry mix and toss well.  Add egg and buttermilk to dry ingredient mixture and mix well. 

Drop by heaping teaspoonful into the hot oil and cook on both sides until golden brown, turning as needed.  Remove hush puppies from the hot oil and drain on paper towels.  Cook a few at a time, avoid overcrowding the frying utensil. 

Yield:  16-18 hush puppies